Description
Chicken with Creamy Mustard and Sage Sauce is a rich and comforting baked chicken dish made with crispy skin-on chicken thighs simmered in a silky wholegrain and Dijon mustard cream sauce infused with fresh sage and fennel seeds. Perfect for an elegant weeknight dinner or a cozy family meal.
Ingredients
4 chicken thigh cutlets, skin on, bone in, about 2 lb or 900 g
1/4 cup plain flour, 35 g
1/2 tsp salt flakes
1/4 cup extra virgin olive oil, 60 ml
1/3 cup fresh sage leaves, stems intact
4 eschalots, finely chopped, about 1 cup or 120 g
1 tsp fennel seeds, lightly crushed
1/2 cup Napa Valley Naturals Organic Chardonnay Wine Vinegar, 125 ml
1 tbsp Maille Whole Grain Mustard
1 cup chicken stock, 250 ml
1 tbsp Maille Dijon Originale Mustard
1/4 cup pure thin cream, 60 ml
1 tsp freshly ground black pepper
Instructions
• Preheat oven to 350°F or 180°C. Combine flour and salt in a bowl and lightly coat the chicken thighs, shaking off excess flour.
• Heat olive oil in a large ovenproof skillet over medium heat. Add half of the sage leaves and cook about 10 seconds until crisp, then transfer to a plate.
• Place chicken skin side down in the skillet and cook for about 10 minutes until golden and crispy. Turn and cook 2 to 3 minutes more until lightly golden, then transfer to a plate.
• In the same skillet add chopped eschalots, fennel seeds, and remaining sage leaves. Cook 2 to 3 minutes until softened and fragrant.
• Pour in the Napa Valley Naturals Organic Chardonnay Wine Vinegar. Stir in whole grain mustard and chicken stock, bringing to a gentle simmer. Cook 2 minutes to slightly reduce.
• Return chicken to the skillet skin side up. Transfer skillet to oven and bake 30 to 35 minutes until chicken reaches an internal temperature of 165°F.
• Remove from oven and stir in Dijon mustard, cream, and black pepper. Spoon sauce around the chicken without covering the crispy skin.
• Scatter reserved crispy sage leaves on top and serve immediately.
Notes
Pat chicken dry before dredging to ensure crispy golden skin.
Do not overcrowd the pan when searing to prevent steaming.
Lightly crush fennel seeds to release aromatic oils for deeper flavor.
For a thicker sauce simmer slightly longer before adding cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of stock to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake and Pan-Seared
- Cuisine: American